Wow! What an amazing night, the guinea hog dinner was a blast. This is the most unbelievable pig I’ve ever tasted or worked with. These pigs are simply spectacular to work with. Gra Moore supplied us with three pigs to do this dinner. We used every part of the pig in creating the menu for this dinner. For the hors d’oeuvres we made headcheese, pork liver mousse-pickled red onion, Capers Inlet Oysters-cucumber, crispy pancetta.

For dinner we made Ham and Egg with collards and bacon mayonaise. The farm egg was cooked for two and half hours and almost took the show on this course.

The next course was a goat’s milk ricotta gnocchi with tomato mint fondue and black cherry tomatoes.

For the fish course we served Charleston Vermillion snapper with farro verde and a fennel orange vinaigrette.